Tackling food waste One of Phytoform’ s flagship projects targets the browning and bruising of potatoes – a process familiar to anyone who has watched a cut apple turn brown. This oxidation not only affects consumer appeal but leads to significant waste throughout the supply chain.
“ Every time a potato gets knocked or experiences mechanical stress, it creates that browning reaction,” says Will.“ If too many are brown, they’ re often thrown away.”
By reducing this, Phytoform’ s potatoes can cut waste from farm to retailer.
In tomatoes, Phytoform has engineered a super-compact variety designed for indoor agriculture, requiring fewer inputs and up to 70 % less labour. Additionally, it has developed a trait ensuring tomatoes detach cleanly from the plant during harvest, reducing damage and further waste.
These innovations address not just the symptoms but the root causes of inefficiency in food production.
“ We want to use genetics to reduce inputs – the footprint of agriculture – while improving resilience against climate change,” Will says.
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